# Commission Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed [Pizza Napoletana (TSG)], Division: Dough rising process

Extent: E+W+S+N.I.

First stage: once it has been removed from the dough kneader, the dough is placed on a work surface in the pizzeria where it must be left for two hours, covered with a damp cloth, to prevent its surface from hardening and a type of crust from forming as a result of the evaporation of the internal moisture. Once the two hours for rising have passed, the next stage is the shaping of the dough balls, which must be carried out exclusively by hand by the pizza chef. Using a spatula, a portion of the risen dough is cut off on the work surface before being shaped into a ball. For ‘Pizza Napoletana’, the dough balls must weigh between 180 and 250 g.
Second stage: once the dough balls have been shaped, a second rising phase lasting four to six hours takes place inside food containers. This dough, which is kept at room temperature, is ready to be used within the next six hours.

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Source: https://www.legislation.gov.uk/eur/2010/97/annex/II/division/1/division/3/division/3.6/division/2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2010-97/annex-II/division-1/division-3/division-3.6/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.